Chicken soup

Ingredients

2 to 3 lb pastured and free roaming chicken

2 carrots roughly chopped

1 celery stalk, roughly chopped

1⁄4 turnip or radish, cut in 2” cubes (Mommypotamus notes: I used a little less than ¼ cup chopped daikon radish)

1 tablespoon Italian seasoning or equal mixture of dried parsley, oregano, thyme and rosemary.

2 whole bay leaves

3 cloves of garlic, crushed

1 medium onion, sliced (Mommypotamus note: I diced mine)

1 tablespoon sea salt

1 teaspoon freshly ground black pepper

thinly sliced purple onion or finely chopped scallion to garnish (I used green onions because I didn't have those on hand)

Instructions

In the liner pot, add the vegetables first, then, chicken, and the herbs on top.

Add 4 to 5 Cups of cold water.

Close the lid tightly and close the vent.

Press “SOUP”.

When the timer goes off, release the pressure naturally, using NPR. It may take about 20 to 30 minutes after the timer goes off for the vent to open.

Open the lid, take out the chicken and debone the meat.

Reserve the bones to make bone broth. Put the meat back to the pot and stir.

Crush the carrots and celery gently against the side of the pot with the back of a spoon.

Salt and pepper to taste.

Before serving, garnish with thinly sliced onions, and scallions.

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